After 3 years I finally managed to kill my first elk. She was a big ol lead cow and she’s provided me and my family with an astounding amount of meat.
However, based on my experiences with other critters (deer and antelope) I decided I didn’t want to grind the shank meat due to the work of pulling silver skin out. I let the meat hang in a tree while I was working each quarter individually. I plan to use a sawzall to cut the shanks (and femurs) into small sections for use.
Should I trim the shanks of the dried exterior (after reading a couple post here I’m learning this is referred to as pellicle) of meat before cooking? Or will they be okay since they will be slow cooked for osso bucco.
Thanks in advance.
However, based on my experiences with other critters (deer and antelope) I decided I didn’t want to grind the shank meat due to the work of pulling silver skin out. I let the meat hang in a tree while I was working each quarter individually. I plan to use a sawzall to cut the shanks (and femurs) into small sections for use.
Should I trim the shanks of the dried exterior (after reading a couple post here I’m learning this is referred to as pellicle) of meat before cooking? Or will they be okay since they will be slow cooked for osso bucco.
Thanks in advance.
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